Prevalence of Listeria monocytogenes in 13 dried sausage processing plants and their products

Thévenot, D.; Delignette-Muller, Marie Laure; Christieans, Souad; Vernozy-Rozand, C.

doi:10.1016/j.ijfoodmicro.2004.12.008

Cited by 130 publications

(95 citation statements)

References 22 publications

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“…Overall, serotype 1/2a (or 3a) and 1/2b (or 3b) were recovered from 48% and 39%, respectively, of the L. monocytogenes-positive samples from the turkey-processing plants from which the strains investigated here were derived (R. M. Siletzky and S. Kathariou, unpublished findings). Similar predominance of strains with these serotypes from processing-plant environmental samples has been reported by others, as well (15,24,28,29). Earlier studies also reported that resistance to cadmium in food and clinical strains of serotypes 1/2a and 1/2b was significantly higher than in serotype 4b strains (20).…”

Section: Discussionsupporting

confidence: 84%

Heavy-Metal and Benzalkonium Chloride Resistance of Listeria monocytogenes Isolates from the Environment of Turkey-Processing Plants

Mullapudi

Siletzky

Kathariou

2008

Appl Environ Microbiol

118

115

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The resistance of Listeria monocytogenes to cadmium and arsenic has been used extensively for strain subtyping. However, limited information is available on the prevalence of such resistance among isolates from the environment of food-processing plants. In addition, it is not known whether the resistance of such isolates to heavy metals may correlate with resistance to quaternary ammonium compounds extensively used as disinfectants in the food-processing industry. In this study, we characterized 192 L. monocytogenes isolates (123 putative strains) from the environment of turkey-processing plants in the United States for resistance to cadmium and arsenic and to the quaternary ammonium disinfectant benzalkonium chloride (BC). Resistance to cadmium was significantly more prevalent among strains of serotypes 1/2a (or 3a) and 1/2b (or 3b) (83% and 74%, respectively) than among strains of the serotype 4b complex (19%). Resistance to BC was encountered among 60% and 51% of the serotype 1/2a (or 3a) and 1/2b (or 3b) strains, respectively, and among 7% of the strains of the serotype 4b complex. All BC-resistant strains were also resistant to cadmium, although the reverse was not always the case. In contrast, no correlation was found between BC resistance and resistance to arsenic, which overall was low (6%). Our findings suggest that the processing environment of turkeyprocessing plants may constitute a reservoir for L. monocytogenes harboring resistance to cadmium and to BC and raise the possibility of common genetic elements or mechanisms mediating resistance to quaternary ammonium disinfectants and to cadmium in L. monocytogenes.Listeria monocytogenes causes listeriosis, a relatively rare but serious food-borne disease with symptoms such as stillbirths or abortions, septicemia, and meningitis or encephalitis. It has a high mortality rate (ca. 20%) for at-risk populations, which include pregnant women and their fetuses, neonates, and those who are elderly and/or immunocompromised (25). Strains of three serotypes (1/2a, 1/2b, and 4b) are associated with most human listeriosis cases. A substantial fraction of sporadic cases and the majority of food-borne outbreaks are due to serotype 4b strains (12,25). However, strains of serotype 4b tend to be underrepresented in foods, and the majority of food isolates are of serotype 1/2a or 1/2b (11,14,27). The environment of food-processing plants is considered to play a key role in contamination of processed ready-to-eat foods, and substantial evidence points to the ability of certain strains to colonize the processing-plant environment and to persist there, frequently over extended periods of time (for reviews, see references 12 and 13).Benzalkonium chloride (BC) and other quaternary ammonium compounds (QACs) are extensively used as disinfectants in the food-processing industry (19,22). Frequent use of BC and other QACs in food-processing plants may constitute a selective pressure for the emergence and establishment of resistance to these compounds among L. monocytogenes isolates...

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Section: Discussionsupporting

confidence: 84%

Heavy-Metal and Benzalkonium Chloride Resistance of Listeria monocytogenes Isolates from the Environment of Turkey-Processing Plants

Mullapudi

Siletzky

Kathariou

2008

Appl Environ Microbiol

118

115

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“…Whereas serogroup 1/2 strains are often found in the environment, the serovar 4b strains are isolated with lower frequency from food or from the industrial environment. For example, in dried sausage processing plants, the majority of the L. monocytogenes isolates were of serogroup 1/2 (49.5% of serovar 1/2a, 13.0% of serovar 1/2b, and 19.0% of serovar 1/2c) whereas only 8.0% of the isolates were of serovar 4b (35). Similar observations on Listeria strains isolated from soft and semisoft cheeses were made (20).…”

supporting

confidence: 63%

Comparative Analysis of Extracellular and Intracellular Proteomes ofListeria monocytogenesStrains Reveals a Correlation between Protein Expression and Serovar

Dumas¹,

Meunier

Berdagué³

et al. 2008

Appl Environ Microbiol

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Listeria monocytogenes, the etiologic agent of listeriosis, remains a serious public health concern, with its frequent occurrence in food environments coupled with a high mortality rate. Among the 13 serovars, human listeriosis is mostly associated with the serovar 4b, 1/2b, and 1/2a strains. To investigate the diversity of L. monocytogenes, the intracellular and extracellular proteins of 12 strains were analyzed by two-dimensional gel electrophoresis. These strains had different origins, belonged to different serovars (4b, 1/2a, and 1/2b), and presented with different levels of virulence in chicken embryos. The clustering of the strains in two groups based on proteomic patterns is in agreement with the L. monocytogenes phylogenetic lineages. Statistical analysis did not allow for identification of proteins specific to the isolate origin or the virulence level of the strains, but 26 and 21 protein spots were shown to be significantly overexpressed and underexpressed, respectively, in the six strains of serovar 1/2a (lineage II) compared to strains of serovar 1/2b or 4b. Moreover, a penicillin-binding protein was specific for serovar 1/2b and two protein spots identified as a serine protease were specific to serovar 4b. These protein spots, identified through peptide mass fingerprinting using matrixassisted laser desorption ionization-time of flight mass spectrometry, were essentially found in the extracellular proteome and may have uses as potential markers for serotyping and risk analysis.

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“…L. monocytogenes is ubiquitous in nature [143] and contamination of DFSs can occur through contaminated ingredients, preferably raw meat. The important role of contaminated processing equipment and environments as a source of Listeria in DFSs has been indicated in several studies [144][145][146][147]. Thus, L. monocytogenes are commonly found in DFSs with reported prevalence up to 40% [148].…”

Section: Monocytogenesmentioning

confidence: 99%

“…In general, enhanced reductions were obtained in products with low pH and low and stored under ambient conditions [103,116,155]. Reductions of L. monocytogenes during fermentation and drying in fermented sausages are dependent on many factors, including strain differences in their ability to tolerate and adapt to DFS conditions that are also dependent on recipe and processing conditions [147,156].…”

Section: Monocytogenesmentioning

confidence: 99%

Health and Safety Considerations of Fermented Sausages

Holck

Axelsson

McLeod

et al. 2017

Journal of Food Quality

102

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Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages (Escherichia coli, Salmonella enterica, Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum, and Toxoplasma gondii) and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.

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Prevalence of Listeria monocytogenes in 13 dried sausage processing plants and their products

Cited by 130 publications

References 22 publications

Heavy-Metal and Benzalkonium Chloride Resistance of Listeria monocytogenes Isolates from the Environment of Turkey-Processing Plants

Heavy-Metal and Benzalkonium Chloride Resistance of Listeria monocytogenes Isolates from the Environment of Turkey-Processing Plants

Comparative Analysis of Extracellular and Intracellular Proteomes ofListeria monocytogenesStrains Reveals a Correlation between Protein Expression and Serovar

Health and Safety Considerations of Fermented Sausages

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